Place yogurt in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for at least 4 hours (or up to overnight).
Combine yogurt, peach puree, honey, crème de pêche, vanilla, and salt in a food processor and blend until smooth.
Fill popsicle moulds with peach mixture, leaving a 1/2″ of space at the top of each mould.
Top with diced peaches; use a small spatula or popsicle stick to gently fold in fruit. Insert popsicle sticks and freeze until completely firm.